Air Fryer Brussels Sprouts
Published January 31, 2021 • Updated March 8, 2026
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Crispy air fryer brussels sprouts with a golden pork panko and parmesan crust. I make these keto sprouts almost every week because they come out crunchy on the outside and tender in the middle, and the whole cook takes about 12 minutes.
I started making these about four years ago, and they’ve become the side dish I reach for more than anything else on keto. The outer leaves get toasty and crisp while the centers stay tender, and the whole thing takes under 15 minutes of actual cook time.
What sets this recipe apart from a basic roasted version is the pork panko and parmesan coating. I add it halfway through cooking, right after I flip the sprouts. That way the coating sticks to the cut side and gets golden without burning. Every bite has this salty, crunchy layer on top of the caramelized sprout underneath. One of my readers, Diane, has made these eight times and described the flat side as having an “almost lacquered crunch.” That’s exactly the texture I’m going for.
I’ve tested a lot of low carb side dishes over the years, and the air fryer beats the oven every time for these. The hot circulating air hits the sprouts from all angles, so you get that crispy edge without babysitting or constant flipping. I pat mine dry after washing (this matters more than you’d think for crackly leaves), toss in olive oil, season with salt and pepper, and let the machine handle the rest while I work on the main course.
I use olive oil on these, not garlic butter. A lot of recipes go the butter route, and I get why (it smells incredible), but butter solids can burn at 400 degrees and the garlic goes bitter. Olive oil gives me a cleaner, more consistent result every time. If you want that garlic flavor, toss in garlic powder with the salt and pepper instead of using fresh garlic or garlic butter.
I usually serve these next to grilled chicken or steak, but they go with just about any protein. When I’m doing a bigger spread, I’ll pair them with my roasted cauliflower or roasted asparagus for a full vegetable lineup. A garlic aioli or mustard dipping sauce on the side takes these from side dish to something people reach for first.
For storing leftovers, I put mine in an airtight container in the fridge. They hold up well for about 3-4 days. When I reheat, I go back to 350 degrees for 3-4 minutes to bring back the crunch. The microwave makes them soggy, so I skip it entirely.
If you want more sprout recipes, my cheesy sprouts casserole is great when you want something comforting, and my bacon-wrapped sprouts kebabs are what I bring to cookouts.
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Ingredients
1 pound brussels sprouts, stems removed and cut in half -
1 tablespoon olive oil
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 tablespoons ground pork rinds or almond flour
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2 tablespoons shredded parmesan cheese
Step by Step Instructions
Step by Step Instructions
Put in bowl
Place brussels sprouts in a large bowl and drizzle olive oil on top. Sprinkle salt and pepper on top and stir until combined.
Cook at 400 degrees
Place the brussels sprouts sliced side down on the air fryer tray or basket. Cook at 400 degrees for 7 minutes.
Top with ground pork rinds & cheese
Flip the brussels sprouts over. Remove any loose leaves and sprinkle on ground pork rinds and parmesan cheese.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use frozen brussels sprouts?
I've made these with frozen ones and they work, but the results are different. Frozen sprouts release more moisture, so they won't get quite as crispy as fresh. I cook them straight from frozen (no thawing) at 400 degrees and add about 2-3 extra minutes to the cook time. I also skip the pork panko on frozen ones because the extra moisture keeps the coating from crisping up properly.
What's the best way to reheat these?
I always reheat mine at 350 degrees for 3-4 minutes. That brings back the crunch almost completely. I tried the microwave once and the texture turned mushy, so I never went back. If you don't have access to the basket, a hot skillet with a little olive oil works as a backup for small portions.
Should I halve or quarter them before cooking?
I halve mine for this recipe. Quartering works too, especially with larger sprouts, but I find halves give me the best ratio of crunchy outside to tender inside. When I've quartered smaller ones, they sometimes dry out before they get that golden color I'm going for. My rule: if the sprout is bigger than a golf ball, I quarter it. Otherwise, halves.
Can I make these without pork rinds?
I've made these without the pork panko plenty of times, and they're still good. Just the sprouts with olive oil, salt, pepper, and parmesan. The pork panko adds a specific crunch and salty flavor that I love, but it's not required. I've also used crushed almonds as a coating, which gives a nuttier texture.
What dipping sauce goes well with these?
I usually eat them straight, but when I'm serving these as an appetizer or snack, I set out a garlic aioli on the side. Just mayo, minced garlic, lemon juice, salt. Mustard aioli works too if you want something sharper. My husband prefers a chipotle mayo (mayo plus a little adobo sauce), which adds heat without overpowering the parmesan crust.
What should I serve these with?
These go next to just about any protein I'm cooking. I serve them with grilled chicken most often, but they pair well with steak, salmon, or pork chops too. When I want a full vegetable spread, I'll make these alongside cauliflower fried rice and call it a complete meal.
Do I need to pat them dry before cooking?
I always do. After I wash and halve mine, I lay the pieces cut-side down on a paper towel for a minute and blot the tops. The surface moisture is what prevents the outer leaves from getting that crackly texture. I skipped this step a few times early on and the difference was obvious. Takes 30 seconds and it's worth it every time.
Can I add bacon while these cook?
I've tried this a few different ways. What works best is cooking chopped bacon in the basket for 3-4 minutes first, then adding the sprouts on top with the rendered fat still in there. If I put raw bacon and sprouts in together, the bacon doesn't render properly and the sprouts steam in the moisture. For a different take, my bacon-wrapped sprouts kebabs recipe is built around bacon from the start.
I've tried so many air fryer brussels sprouts recipes and they always end up soft. The pork rind crust is what finally nails the crunch. Four stars because my first batch was a disaster, but once I got the flip timing down these are freaking ridiculous in the best way.
Made these Sunday and my 9-year-old was picking the crispy loose leaves off the tray before I even got them plated. Kid has never willingly eaten a vegetable in her life. Had to physically stop her so I could have some. Not what I expected from a first brussels sprouts attempt, but I guess we're making these every week now.
One thing that changed these for me: pull ALL the loose leaves before adding the pork rinds, they cook way faster and you get even crunch across the whole batch instead of half-burnt stragglers mixed in.
Made a double batch on Sunday and they've held up in the fridge better than I expected. The pork rind crust stays pretty crispy even reheated in the air fryer for a few minutes, which is the part I was worried about. Going into the weekly rotation.
I've made these probably eight times now and the thing that keeps me coming back is what happens with the pork rind and parmesan at the flip. First few times I wasn't sure it would matter much but it completely changes the texture in those last five minutes. The flat side comes out with this almost lacquered crunch that I can't get any other way. One thing I figured out: the loose leaves that fall off during cooking, don't throw them out. They get extra crispy and those are the best pieces in the whole batch. I've also started checking at four minutes instead of five on the second cook because at 400 they go from golden to overdone faster than you'd expect. Making another batch this week.
The loose leaves tip is real. I started leaving them in on purpose. And yeah, 4 minutes is safer than 5 at 400, it moves fast right at the end.
Good to know, four minutes it is!
Made these probably six or seven times now. Started skipping the pork rinds and just doubling the parmesan, and they crisp up just as well without the occasional chalky bite I was getting. Four stars because the original needed that small fix for me, but with the swap these are a regular weeknight side.
Double parmesan gets the same crunch. The chalky thing is a brand issue, some are way worse than others. I skip the pork rinds half the time too.
Trying to meal prep a big batch, but will these reheat okay in the air fryer? Worried the pork rind coating goes mushy. Same 400 degrees or lower the temp?
350 for 3-4 minutes. The pork panko bounces back way better than you'd expect. Microwave is what makes them mushy, not the air fryer.
These air fryer Brussels sprouts are so crispy and easy to make. A great side dish for any meal
I make these almost every week. The pork panko coating is what gets them that extra crunch.